250g bag (£18.99) — approx. 25 filter cups at £0.75/cup, or 35 espresso shots at £0.54/shot. 1kg bag (£43.99) — approx. 100 filter cups at £0.43/cup, or 142 espresso shots at £0.30/shot. The more you brew, the better the value.

Caffeine & Heart Health

Indonesia Lake Toba is a fully caffeinated single-origin coffee, naturally processed on the volcanic shores of Lake Toba — one of the world's most extraordinary growing regions. The Giling Basah (wet-hulled) method produces a bold, full-bodied cup with lower acidity, making it smoother on the stomach than many high-roast commercial coffees. Rich in antioxidants and naturally occurring chlorogenic acids. According to the British Heart Foundation, moderate coffee consumption can be part of a healthy lifestyle. All the ritual. All the character.

Grown on the fertile volcanic highlands surrounding Lake Toba, North Sumatra — the world's largest volcanic lake, formed by a supervolcanic eruption 74,000 years ago. Smallholder farmers cultivate Arabica at 1,200–1,500m altitude, where rich volcanic soils, equatorial humidity, and dramatic temperature swings between day and night concentrate every flavour compound in the bean. Processed using the traditional Giling Basah (wet-hull) method — unique to Indonesia — where beans are hulled at high moisture, then sun-dried to produce the region's signature full body, low acidity, and deep earthy complexity. 100% single-origin. Traceable to source.

Chiapas • Oaxaca • Veracruz, Mexico — 1,200–1,800 MASL Born of volcanoes, shaped by revolution. Mexico's highland coffee is grown by indigenous Tzeltal, Tzotzil, Maya, and Zapotec farming families across Chiapas, Oaxaca, and Veracruz — on plots of fewer than three hectares, in shade-grown, chemical-free polyculture forests that have no equal. Decaffeinated at the foot of Pico de Orizaba — Mexico's highest peak at 5,750 metres — using pure glacial meltwater and nothing else. Zero solvents. Zero shortcuts. 99.9% caffeine-free. The bean's soul remains.

Keep It Fresh. Keep It Flavourful. Store in a cool, dry place away from direct sunlight, heat, and strong odours. Our resealable pouches are designed to lock in freshness — squeeze out excess air after each use and seal tightly. Once opened, best consumed within 6 months for peak flavour. Unopened, the bag stays fresh for up to 24 months. Do not refrigerate — condensation degrades the bean's natural oils and dulls the earthy, dark chocolate notes that make Lake Toba exceptional. For whole bean, grind only what you need — ground coffee loses its character within days of opening.

Indonesia Lake Toba Coffee — Giling Basah | Ember & Olive

Name: Ember & Olive Coffee Co.® Fresh Roasted Coffee Beans – Indonesia Lake Toba | The Volcanic Mirror
Brand: Ember & Olive Coffee Co.®
SKU: 705949WB
Price: 15.99 GBP
Availability: InStock

Brewing Methods | Hover to unlock your perfect cup

French Press

Batch Brew

Espresso

V60

Aeropress

Cold Press

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Tobacco • Earthy • Smoked

Whats in your cup

Cost Per Cup

250g bag (£18.99) — approx. 25 filter cups at £0.75/cup, or 35 espresso shots at £0.54/shot. 1kg bag (£43.99) — approx. 100 filter cups at £0.43/cup, or 142 espresso shots at £0.30/shot. The more you brew, the better the value.
Caffeine & Heart Health

Indonesia Lake Toba is a fully caffeinated single-origin coffee, naturally processed on the volcanic shores of Lake Toba — one of the world's most extraordinary growing regions. The Giling Basah (wet-hulled) method produces a bold, full-bodied cup with lower acidity, making it smoother on the stomach than many high-roast commercial coffees. Rich in antioxidants and naturally occurring chlorogenic acids. According to the British Heart Foundation, moderate coffee consumption can be part of a healthy lifestyle. All the ritual. All the character.
Expert Tip

Grown on the fertile volcanic highlands surrounding Lake Toba, North Sumatra — the world's largest volcanic lake, formed by a supervolcanic eruption 74,000 years ago. Smallholder farmers cultivate Arabica at 1,200–1,500m altitude, where rich volcanic soils, equatorial humidity, and dramatic temperature swings between day and night concentrate every flavour compound in the bean. Processed using the traditional Giling Basah (wet-hull) method — unique to Indonesia — where beans are hulled at high moisture, then sun-dried to produce the region's signature full body, low acidity, and deep earthy complexity. 100% single-origin. Traceable to source.
Origin

Chiapas • Oaxaca • Veracruz, Mexico — 1,200–1,800 MASLBorn of volcanoes, shaped by revolution. Mexico's highland coffee is grown by indigenous Tzeltal, Tzotzil, Maya, and Zapotec farming families across Chiapas, Oaxaca, and Veracruz — on plots of fewer than three hectares, in shade-grown, chemical-free polyculture forests that have no equal. Decaffeinated at the foot of Pico de Orizaba — Mexico's highest peak at 5,750 metres — using pure glacial meltwater and nothing else. Zero solvents. Zero shortcuts. 99.9% caffeine-free. The bean's soul remains.
Storage & Freshness

Keep It Fresh. Keep It Flavourful. Store in a cool, dry place away from direct sunlight, heat, and strong odours. Our resealable pouches are designed to lock in freshness — squeeze out excess air after each use and seal tightly. Once opened, best consumed within 6 months for peak flavour. Unopened, the bag stays fresh for up to 24 months. Do not refrigerate — condensation degrades the bean's natural oils and dulls the earthy, dark chocolate notes that make Lake Toba exceptional. For whole bean, grind only what you need — ground coffee loses its character within days of opening.